Lactic acid bacteria fermentation reduces anti-nutritional factors and improves mineral content in Lablab beans (Lablab purpureus)

Lablab beans (Lablab purpureus) have the potential to enhance human nutrition; however, their consumption remains limited due to the presence of anti-nutritional factors (ANFs). This study investigated the effect of lactic acid bacteria (LAB) fermentation using Lactobacillus plantarum LP90 on tannin, phytic acid, trypsin inhibitors, and mineral content in five Lablab accessions (D-394, D-360, ELD-K2, HA-4, and D-96) sourced from Tanzania, Kenya, and India. Fermentation reduced tannin levels by over 50% and phytic acid by more than 60% across all accessions, with a 75% reduction observed in HA-4 and D-96. Trypsin inhibitor bands became almost imperceptible after fermentation. Regarding mineral content, fermentation increased calcium and magnesium in specific accessions, particularly HA-4 and D-394. These findings highlight LAB fermentation as a promising processing strategy to improve the nutritional quality of underutilised Lablab beans, thereby contributing to nutrition security, particularly for communities reliant on plant-based diets.